YIELD Makes 6 servings
INGREDIENTS
2 whole well-trimmed pork tenderloins (about 1-1/2 pounds total) 1/2 cup currant jelly or canned jellied cranberry sauce 1 tablespoon bottled grated horseradish, drained 1/2 cup chicken broth 1/4 cup Rhine or other sweet white wine Salt and black pepper to taste (optional)PREPARATION:
- Preheat oven to 325°F. Place tenderloins on meat rack in shallow roasting pan. Combine jelly and horseradish in microwavable dish or small saucepan. Heat at HIGH 1 minute or heat over low on rangetop until jelly is melted; stir well. Brush half of mixture over tenderloins. Roast 30 minutes; turn tenderloins over. Brush with remaining jelly mixture. Continue to roast 30 to 40 minutes depending on thickness of tenderloins or until thermometer registers 160°F.*
*The most accurate way to measure the internal temperature of pork tenderloin is with an instant-read thermometer. Do not leave the thermometer in the tenderloin during roasting since it is not ovenproof.
- Transfer tenderloins to cutting board; tent with foil. Let stand 10 minutes. Remove meat rack from roasting pan. Pour broth and wine into pan. Place over burners; cook over medium-high heat, stirring frequently and scraping up any browned bits, 4 to 5 minutes or until sauce is reduced to 1/2 cup. Strain sauce; season to taste with salt and pepper. Carve tenderloins into thin slices. Serve with sauce.